Pinot Noir

Pinot Noir is a thin-skinned, early-ripening variety renowned for its sensitivity to site and its ability to express subtle differences in climate and soil. It is cultivated primarily in cool to moderate regions and is most famously associated with Burgundy, with notable expressions from Oregon, California’s cooler coastal areas, New Zealand, and parts of Germany. The vine is typically low to moderate in vigor, producing small, tightly packed clusters that are prone to diseases such as botrytis and require careful canopy management and precise vineyard practices. Pinot Noir thrives in well-drained soils—particularly limestone, marl, and certain volcanic soils—and benefits from long, cool growing seasons that allow for slow, even ripening and the development of complex flavors while preserving natural acidity.

Pinot Noir wines are generally aromatic yet delicate, offering medium intensity aromas of red cherry, raspberry, strawberry, and cranberry, often layered with floral notes, earth, forest floor, and subtle spice. Depending on climate, winemaking choices, and vine age, styles can range from light to medium-bodied, bright and silky in cooler regions, to slightly richer and more structured expressions in warmer sites. While typically lower in tannin than many red varieties, well-made Pinot Noir can show remarkable depth, balance, and elegance, with the ability to age gracefully and develop savory, nuanced complexity over time.